Heat oven to 425°F. Place the 1/4 lb sweet potatoes on a large rimmed baking sheet. Drizzle 1 tablespoon of the vegetable oil over the potatoes, then season evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the ground black pepper. Toss well to coat all the sweet potato pieces in the oil and seasonings, spreading them out in a single layer.

Bake the sweet potatoes for 20 to 25 minutes or until they are tender when pierced with a fork and lightly browned on the edges. Remove from oven and set aside the roasted sweet potatoes.

Meanwhile, in a small bowl, beat together the lime juice and honey until smoothly blended. Set the lime and honey sauce aside.

In a 12-inch nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Stir in the poblano chiles, medium red onion, dried oregano leaves, ground chipotle powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon ground black pepper, mixing to combine. Cook for 5 to 7 minutes, stirring frequently, until the vegetables are just tender. Add the roasted sweet potatoes and the canned black beans to the skillet. Continue cooking 3 to 4 minutes, stirring frequently, until the sweet potato and black bean mixture is heated through.

Heat the package Old El Paso™ whole grain tortilla bowls or Old El Paso™ tortilla bowls as directed on the package. Divide the hot sweet potato and black bean mixture among the warmed tortilla bowls. Drizzle a little of the lime and honey sauce over each bowl, then garnish with sliced green onions and roasted pepitas. Serve immediately while the tortilla bowls and filling are hot.